Spinach Pasta Fettuccine

I love the taste of fresh pasta one of our favorites is spinach Fettuccine.
1 3/4 cups Durum semolina  flour
pinch of salt
2 eggs
1 tbsp Olive oil
8 oz. spinach blanched drained squeezed dry and chopped. (you can also use 5 1/2 oz of thawed frozen spinach)
put all ingredients on the bowl of the mixer and knead until thoroughly combined. let rest at least one hour.
Roll out the pasta until desired thickness #4 on my roller.

Cut and place on rack to dry separate noodles as drying before boiling.